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Air Fryer Sourdough Bread

Fragrant sourdough bread made in an air fryer. This method is perfect for the hot months when you don't want to heat up the kitchen but still want fresh homemade sourdough. The bread should be stored wrapped in a clean cloth inside a plastic bag. It will keep for about 3 days.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 5 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 955.6 kcal

Equipment

  • 1 Stand Mixer with a dough hook attachment
  • 1 Air Fryer
  • 1 Air Fryer-Safe Baking Dish appropriately sized for the loaf
  • 1 Plastic Wrap
  • 1 Instant-Read Thermometer for checking internal temperature

Ingredients
  

Main

  • 1 cup bread flour
  • ½ cup spelt flour
  • ½ cup sourdough starter
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon fine sea salt
  • ½ cup water

Instructions
 

  • Combine bread flour, spelt flour, sourdough starter, oil, and salt in the bowl of stand mixer. Begin to knead using the dough hook. Add water until all the ingredients combine and begin to pull together; you may not need all the water. Knead on low speed for 5 minutes.
  • Fold the dough into a ball. Place inside an air fryer-safe baking dish. Cover with plastic wrap and allow to double in volume, 5 hours to overnight.
  • Preheat the air fryer to 390 degrees F (200 degrees C). Remove the plastic wrap and score the loaf.
  • Place the baking dish in the air fryer and cook until loaf is browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 190 degrees F (88 degrees C). Allow to cool before slicing.

Notes

1. Sourdough hydration can be tricky. Adjust the water amount in step 1 incrementally; the dough should be soft and slightly tacky, but not overly sticky. Flour types and starter activity can impact absorption.2. For bulk fermentation, maintain a consistent room temperature (ideally 70-75°F/21-24°C) to ensure proper rise. If fermenting overnight, a slightly cooler spot can slow the process for optimal flavor development.3. A sharp lame or razor is essential for clean, effective scoring in step 6. This allows the bread to expand properly and creates an attractive crust.4. Air fryers can be prone to drying out bread crusts. Consider lightly misting the dough with water before baking, or for a slightly softer crust, a small heat-safe dish of water placed alongside in the air fryer might help, though monitor carefully.